Description: Pastry and confectionary techniques, including laminated doughs, candy making, plate and platter displays, ice creams, and introduction to chocolate and sugar work. One classroom, six lab hours per week.

Notes: Prerequisites must be met before taking this class: HMT-1102, HMT-1105, HMT-1107, HMT-1126, and HMT-1128

Prerequisites: HMT 1102 and HMT 1105 and HMT 1107 and HMT 1126 and HMT 1128

Description: Students will design and use proper equipment/utensils to decorate cakes demonstrating a variety of icing techniques on multi-tiered cakes. Students will also, produce and or Work with a variety of products such as marzipan, glaze, gum paste, butter-cream icing, royal icing, cream-cheese icing, etc. to decorate cakes. Four lab hours per class.

Notes: Prerequisites must be met before taking this class: HMT 1107, HMT 1108, HMT 1126, HMT 1128, and HMT 2126

Prerequisites: HMT 1107 and HMT 1108 and HMT 1126 and HMT 1128 and HMT 2126

Description: During this capstone course, students will have 15 weeks to prepare, execute, and arrange the display of an industry standard upscale bakery case. Items will include but not limited to basic, intermediate, and advanced pastry items, confections, laminated doughs, candy making, cakes, pies, plate & platter displays, sugar work, etc. Students will receive a complete list of requirements at the beginning of each class and how much time will be allotted to execute the product instructions. The final bakery case display will be presented to faculty and industry professionals for judging. Six lab hours per week.

Notes: Spring Only. Prerequisites must be met before taking this class: HMT 1102, HMT 1105, HMT 1107, HMT 11216, and HMT 1128. HMT 2218.

Prerequisites: HMT 1102 and HMT 1107 and HMT 1128 and HMT 2110 and HMT 2118 and HMT 2126 and HMT 2128 and HMT 1105 and HMT 1126